Rating: 4.5 stars
40 Ratings
  • 5 star values: 26
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0

Experience the taste of tiramisu in a spectacular, creamy cheesecake. Mamma mia!

Recipe Summary

prep:
20 mins
additional:
4 hrs 45 mins
total:
5 hrs 5 mins
Servings:
24
Yield:
24 (75 g) pieces
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 325 degrees F.

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  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Spread half the wafers onto bottom of pan. Add 2 tsp. coffee granules to 2 Tbsp. hot water; stir until dissolved. Brush half onto wafers in pan; reserve remaining dissolved coffee for later use.

  • Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Remove 3-1/2 cups batter; place in medium bowl. Dissolve remaining coffee granules in remaining hot water. Stir into removed batter; pour over wafers in pan. Top with remaining wafers; brush with remaining dissolved coffee. Cover with remaining plain batter.

  • Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours. Use foil handles to lift cheesecake from pan. Top with Cool Whip and cocoa powder just before serving.

How to Bake Cheesecake in Springform Pan:

Prepare and bake cheesecake as directed, substituting a 9-inch springform pan for the 13x9-inch pan and increasing the baking time to 1 hour or until centre of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with Cool Whip and cocoa powder just before serving.

Nutrition Facts

271 calories; protein 4.8g; carbohydrates 18.4g; fat 20.3g; cholesterol 81.6mg; sodium 190.8mg. Full Nutrition
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